Meatless Monday: Healing Vegetable Soup & LinkUp

I Love Meatless Mondays!
It's cooling down all over the US.  Time for Soup!  Even in Florida we are experiencing cool morning (finally).  

After a very tough week and an even rougher Saturday, my body needs a bit of healing.  Yesterday I made my weekly trip to the farmer's market to make this delicious soup.  Enjoy!

Healing Vegetable Soup

Ingredients:
2 cups dry sorghum (gluten free grain)
**You can use brown rice if you don't have sorghum**
8-10 cups filtered water
2 bay leaves
6 large carrots, chopped
6-8 stalks of celery, chopped
1 large onion, chopped
4 large kale leaves, chopped
1 teaspoon dry basil
1/2 teaspoon dry oregano
1/4 teaspoon dry thyme
1 teaspoon cumin
1/2 teaspoon black pepper
small handful of garlic cloves, chopped

Directions:
Heat water in a large pot.  Add all of your ingredients and lower heat to simmer.
Cook for approx 45 minutes (up to 60 minutes).  Serve hot

Gluten Free. Vegan. Vegetarian.

This recipes definitely helped me feel better.
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Joining me for Meatless Monday is Lydia @ Lydia's Flexitarian Kitchen 

and Christie @ A Kitchen Hoor's Adventure

Are you ready to PARTY?
This party is LIVE for an entire month!!!  Each week you'll have another chance to add your meatless creations to the party.

Meatless Monday LinkUp & Pumpkin Recipe RoundUp

I Love Meatless Mondays!

It's been over 3 months since I cut out meat completely.  In the last 21 days or so I have eaten a few bits of chicken here and there (not gonna lie).  I have enjoyed not eating meat on a daily basis.  I feel great!

With Thanksgiving right around the corner I thought it would be nice to share a bunch of healthy PUMPKIN recipes
 

Southwestern Pumpkin Burger

Roasted Pumpkin Apple Soup

Pumpkin No-Bake Energy Bites

Pumpkin Spice Quinoa Breakfast Cookies

Skinny Pumpkin Granola

Joining me for Meatless Monday is Lydia @ Lydia's Flexitarian Kitchen 

and Christie @ A Kitchen Hoor's Adventure

Are you ready to PARTY?
This party is LIVE for an entire month!!!  Each week you'll have another chance to add your meatless creations to the party.

Meatless Monday Stuffed Zucchini

I Love Meatless Mondays!

About 80 days ago I cut out meat completely.  In the last 14 days or so I have eaten a few bits of chicken here and there (not gonna lie).  I have enjoyed not eating meat on a daily basis.  I feel great!

My soy-free meat-alternatives are my Black Bean Patties and Red Bean Burgers.  A few weeks ago I made this Portobello Burger for the first time and it was love at first bite.  Even my carnivore husband liked this "burger."  

Today I made Stuffed Zucchini using ORGANIC Zucchini from the farmers market and left over ricotta mixture.
 

Stuffed Zucchini ready for the oven

Ingredients:
1 large zucchini: slice down the middle and then scrape out the seeds.
1 cup organic ricotta cheese
2 eggs
garlic powder, to taste
italian seasoning, to taste

Hollowed out Zucchini ready to be stuffed!

Mix ricotta, eggs, garlic and seasoning in a small bowl.  Fill the zucchini with cheese mixture.

Bake at 375 degrees for approx 25 minutes.  Serve hot.

Joining me for Meatless Monday is Lydia @ Lydia's Flexitarian Kitchen 

and Christie @ A Kitchen Hoor's Adventure

Are you ready to PARTY?
This party is LIVE for an entire month!!!  Each week you'll have another chance to add your meatless creations to the party.

Meatless Monday Favorites and LinkUp

I Love Meatless Mondays!

About 80 days ago I cut out meat completely.  In the last 14 days or so I have eaten a few bits of chicken here and there (not gonna lie).  I have enjoyed not eating meat on a daily basis.  I feel great!

My soy-free meat-alternatives are my Black Bean Patties and Red Bean Burgers.  A few weeks ago I made this Portobello Burger for the first time and it was love at first bite.  Even my carnivore husband liked this "burger."  

This week I'm going to share a few of my favorite Meatless Meals from past link-ups.

Pumpkin Pie Pancakes from Fuel Your Future

Spinach and Mushroom Quiche with Spaghetti Squash Crust

 

Peanut Noodles from Lydia's Flexitarian Kitchen

Grilled Vegan Margherita Pizza from Strength and Sunshine

Caprese Stuffed Zucchini Boats

Joining me for Meatless Monday is Lydia @ Lydia's Flexitarian Kitchen 

and Christie @ A Kitchen Hoor's Adventure

Are you ready to PARTY?
This party is LIVE for an entire month!!!  Each week you'll have another chance to add your meatless creations to the party.

Meatless Monday: Portobello Mushroom Burger

I missed our last Meatless Monday but rest assured, I was still meatless on Monday.

It has been over 60 days that I have cut out meat and I love it.  I don't say things like "can't" or "vegetarian" since I'm not labeling myself (yet).  Since cutting out meat I have stayed away from soy-based meat-alternative products.  First because over 90% or soy grown in the US is GMO.  Second because soy can be a hormone-disruptor and can cause headaches.

My soy-free meat-alternatives are my Black Bean Patties and Red Bean Burgers.  Saturday I made this Portobello Burger for the first time and it was love at first bite.  Even my carnivore husband liked this "burger." 

Portobello Burger

Ingredients:
Portobello Mushroom cap (top)
fresh ginger, grated
organic coconut oil
organic, non-GMO soy sauce
burger buns or Dinner Rolls  (optional)
Red onion, sliced (optional)
shredded cheese (optional)

Directions:
Add coconut oil and ginger to a large pan and heat on high/medium until coconut oil melts.  Cook mushroom for approx 5 minutes on medium.  Drizzle with soy sauce and cook an additional 3-5 minutes **Add onion to the pan at this time**
 

Toast rolls or buns, top portobello burger with cheese and serve hot!

My hands are small but this Portobello cap is HUGE!

Joining me for Meatless Monday is Lydia @ Lydia's Flexitarian Kitchen 

and Christie @ A Kitchen Hoor's Adventure

Are you ready to PARTY?
This party is LIVE for an entire month!!!  Each week you'll have another chance to add your meatless creations to the party.

Meatless Monday Eggplant Stir fry

Joining me for Meatless Monday is Lydia @ Lydia's Flexitarian Kitchen 

and Christie @ A Kitchen Hoor's Adventure

I still have eggplants coming from the garden even though it's been HOT!  This is one of the easiest eggplant recipes I make!

Eggplant Stir fry

Ingredients:

1 small Eggplant
organic Broccoli slaw, 1 bag
organic soy sauce OR Apple Cider Vinegar
olive oil
garlic
1 egg

Directions:

Chop eggplant into smallish cubes.  Add 1-2 tablespoons of olive oil into a large frying pan or wok on high.  Add in eggplant, broccoli slaw and garlic and cook approx 5 minutes. 

Make a small "whole" in the veggies (like egg in an eye) and add your egg.  Scramble a bit in the center until cooked.  Add soy sauce (or ACV) and mix thoroughly.  Serve hot!
*Optional: top with Parmesan cheese*

This was a really simple and easy meal to make.  It can be made with just about any veggies from the garden (or fridge).


Are you ready to PARTY?
This party is LIVE for an entire month!!!  Each week you'll have another chance to add your meatless creations to the party.

An InLinkz Link-up

Zucchini Carrot Patties

These are a nice "tweak" from my regular zucchini cakes and just in time for Meatless Monday!  I had a bunch of carrots left over so I figured I'd try a little something different.  This is another item that does well in the freezer so I make a bunch at once (I doubled the recipe) and freeze them for later.

Zucchini Carrot Patties

Ingredients:

1 cup organic, unbleached flour

1/2 cup shredded mozzarella cheese 
2 eggs, beaten 
1/2 cup organic milk
OR 1/2 cup organic greek yogurt
2 cups shredded zucchini
1 cup shredded carrots
½ small onion, chopped
dash of pepper
dash of nutmeg
dash of paprika 
Olive oil

Directions:

Let your shredded zucchini sit for about 10 minutes then squeeze out excess moisture.

Combine flour, milk (or yogurt), eggs, pepper, nutmeg and paprika in a mixing bowl.  Blend well.  Add cheese, zucchini, carrot and onion to mixture and mix thoroughly.

Turn on your pan or skillet on high.  Add olive oil.

Spoon heaping tablespoons of zucchini mixture into skillet.  Cook for 3 to 5 minutes per side, until golden brown.

Place browned patties on a plate or paper towel.  Serve hot with marinara sauce or ketsup.

Joining me for Meatless Monday is Lydia @ Lydia's Flexitarian Kitchen 

and Christie @ A Kitchen Hoor's Adventure

This party is LIVE for an entire month!!!  Each week you'll have another chance to add your meatless creations to the party.

An InLinkz Link-up

Meatless Monday Round-Up and LinkUp

I've missed the last 2 weeks of Meatless Monday!!!  It's not because I've been eating meat...Just that my meals haven't been all that spectacular. 

4 weeks ago I went completely meat-free.  In the last 5 days I have had 1-2 bites of meat 3 of those days.  I have found that I don't really "miss" eating meat so I think I'll stick with being meatless for a while.

So...We have a link-up for you that will last for the entire month of August.

Joining me is Lydia @ Lydia's Flexitarian Kitchen 
and Christie @ A Kitchen Hoor's Adventure

Here are a few of my Favorite "go to" meatless Meals:

Thin-Crust Whole Wheat Veggie Pizza 

Creamy Vegetarian Casserole

Sprout Salad

This party is LIVE for an entire month!!!  Each week you'll have another chance to add your meatless creations to the party.

An InLinkz Link-up

Meatless Monday Recipe Round Up

Welcome to our Meatless Monday PARTY!

Joining me today is Lydia from Lydia's Flexitarian Kitchen and 
Christie from A Kitchen Hoor's Adventures

This party is LIVE for an entire month!!!  Each week you'll have another chance to add your meatless creations to the party.

We have a COOKBOOK GIVEAWAY going on now.  Ends 8/3/2014 so head on over and enter!

The only "rule" to this party is that your recipe is completely meat-free.  I do ask that you try to share only recipes using real food.  We're all about healthy recipes here and I'd like to keep it that way.

Meatless Monday Featuring YOU LinkUp

Welcome to our Meatless Monday PARTY!

Joining me today is Lydia from Lydia's Flexitarian Kitchen and 
Christie from A Kitchen Hoor's Adventures

This party is LIVE for an entire month!!!  Each week you'll have another chance to add your meatless creations to the party.

This week I am featuring YOU!  Thanks a bunch for sharing your meatless creations!

Cucumber Sandwich with White Bean Hummus from Feeding Big

Crispy Cauliflower Nuggets from Let's Get Living

Tuscan Bean Feta & Linguine from The McCallum's Shamrock Patch

The only "rule" to this party is that your recipe is completely meat-free.  I do ask that you try to share only recipes using real food.  We're all about healthy recipes here and I'd like to keep it that way.

Meatless Monday JULY Link Up with SPROUTS and Garden Veggies

Welcome to our Meatless Monday PARTY!

Joining me today is Lydia from Lydia's Flexitarian Kitchen and 
Christie from A Kitchen Hoor's Adventures

This party is LIVE for an entire month!!!  Each week you'll have another chance to add your meatless creations to the party.

On to my Meatless meal for the week...

Veggie and SPROUT Salad

Ingredients:
Romaine, chopped
Cucumber, sliced and quartered
Celery, Chopped
Sunflower sprouts

Toss together all of the ingredients and top with Pesto Viniagrette or Apple Cider Viniagrette

I have 2 versions of Roasted Veggies

1. Zucchini, Red Onion and Eggplant

2. Zucchini and Sweet Potato

Both are tossed with organic coconut oil, cumin and paprika.  Bother were cooked on the stove in a skillet to save time and avoid heating up the house.

Simple, easy and meat free!

The only "rule" to this party is that your recipe is completely meat-free.  I do ask that you try to share only recipes using real food.  We're all about healthy recipes here and I'd like to keep it that way.

Meatless Monday LINK UP

It's another beautiful Monday!  How was your Independence day weekend?

Welcome to our Meatless Monday PARTY!

Joining me today is Lydia from Lydia's Flexitarian Kitchen and 
Christie from A Kitchen Hoor's Adventures

This party is LIVE for an entire month!!!  Each week you'll have another chance to add your meatless creations to the party.

On to my Meatless meal for the week...

Veggie Quinoa and Bean Salad

Ingredients:
16 ounces organic black beans (canned if you don't make your own)
16 ounces organic Chickpeas
1 red sweet pepper, chopped
1 red onion, chopped
3 cups cooked quinoa
fresh-squeezed lime juice from 2 limes
pepper, paprika and cayenne (optional)

Add all of these delicious ingredients to a large both and toss (mix).

I served my concoction with a side of sunflower greens from the farmer's market.


Simple, easy and meat free!

The only "rule" to this party is that your recipe is completely meat-free.  I do ask that you try to share only recipes using real food.  We're all about healthy recipes here and I'd like to keep it that way.

Meatless Monday: LINK UP

Welcome to our first Meatless Monday PARTY!

Joining me today is Lydia from Lydia's Flexitarian Kitchen.

This party is LIVE for an entire month!!!  Each week you'll have another chance to add your meatless creations to the party.

On to my Meatless meal for the week...

Veggie "Spaghetti"
Ingredients:
Spaghetti Squash
organic pasta sauce
1/2 an eggplant, chopped
1/4 onion, chopped
garlic, optional

Directions:
Cook spaghetti squash accordingly.  
Check out "How to Cook Spaghetti Squash"

Saute onion and eggplant in coconut oil until cooked (approx 10 mins).  Add pasta sauce on medium heat for another 3-5 minutes.

Place cooked squash in a pasta bowl and top with veggie sauce.

Simple, easy and meat free!

The only "rule" to this party is that your recipe is completely meat-free.  I do ask that you try to share only recipes using real food.  We're all about healthy recipes here and I'd like to keep it that way.

Meatless Monday: Cabbage "Steak" and More

Hi again and welcome to another Meatless Monday!  Today is a NEW beginning for me but I'm not quite ready to go into details.  I'll share more as the week goes by.

From my very first Meatless Monday post a year ago
According to meatlessmonday.com
"Going meatless once a week may reduce your risk of chronic preventable conditions like cancer, cardiovascular disease, diabetes and obesity. It can also help reduce your carbon footprint and save precious resources like fresh water and fossil fuel.
Read about these benefits below. But keep in mind that just going meatless is not enough. That’s why we give you the information you need to add healthy, environmentally friendly meat-free alternatives to your diet each week. Further, if you do eat meat on other days, we strongly recommend grass-fed, hormone-free, locally-raised options whenever possible."


This recipe is one of the simplest EVER.  I've also decided to add a few features from Real Food Friday to give you a bit of inspiration.

Herb and Garlic Cabbage "Steak"

Ingredients:

Organic Coconut Oil
Garlic (fresh or dried)
Pepper
Cumin
Paprika
Cabbage

Directions:
Rinse cabbage very well.  Slice into "steak" rounds.  Drizzle cabbage with oil and sprinkle herbs.  

There are several ways to cook this delicious cabbage creation.
1. Bake at 400 degrees for approx 20 minutes
2. Cook over high heat for 5 minutes then low heat for approx 15 minutes
3.  Grill it  

Meatless Features from Real Food Friday

 GF Soaked Pizza Crust from Raia's Recipes

Raw Kale Shiitake Mushroom Salad from Urban Naturale

Mushroom and Onion Frittata from A Life in Balance

Meatless on Monday from the Farmer's Market

We are BACK to Meatless on Monday and I am THRILLED!  Last week 100% of the meal I am sharing came from my garden or from my local farmer's market.  This week is almost 100% from the garden and farmer's market.

From my very first Meatless Monday post a year ago
According to meatlessmonday.com
"Going meatless once a week may reduce your risk of chronic preventable conditions like cancer, cardiovascular disease, diabetes and obesity. It can also help reduce your carbon footprint and save precious resources like fresh water and fossil fuel.
Read about these benefits below. But keep in mind that just going meatless is not enough. That’s why we give you the information you need to add healthy, environmentally friendly meat-free alternatives to your diet each week. Further, if you do eat meat on other days, we strongly recommend grass-fed, hormone-free, locally-raised options whenever possible."

First we have Sunflower Sprout Salad

I used fresh, locally made Mozzarrella with homegrown Tomatoes straight from the garden.  This I garnished with Sunflower Sprouts from the farmer's market.  I  have garlic infused olive oil (1-week old) and then drizzled over my creation.  YUM!

Homegrown Tomatoes and tiny peppers

fresh Garlic and Olive Oil

Next we have grilled eggplant (from the garden) and red pepper!  I also added a few pieces of garlic from my infused oil.  YUM!  I added these delicious grilled veggies to a piece of flatbread.

For my husband who needs more protein after a good workout, I added 2 poached eggs (not pictured).

If you're looking for a simple dressing that is both healthy and delicious

Check out these recipes:

Apple Cider Viniagrette

Creamy Chipotle Dressing

Pesto Viniagrette